Baklava

Makes 24 servings

Ingredients:

1/2 pound sheets filo dough, frozen
2 cups blanched almonds, ground
3/4 cup sugar
1 teaspoon lemon rind, grated
3/4 teaspoon cinnamon, ground
1 cup unsalted butter, melted
almonds, sliced, for garnish
1/4 cup sugar
1/4 cup water
1 cup honey
1 tablespoon rose water

Preparation:

Thaw filo dough for 8 hours in refrigerator, if frozen. Unfold sheets
of filo dough so they lie flat. Cover with waxed paper, then a damp
towel, to prevent them from drying out.

Preheat oven to 325 degrees F. In a medium bowl combine almonds,
sugar, lemon rind, and cinnamon. Generously butter an 8- to
9-inch-square pan.

Carefully fold 2 sheets of filo to fit pan; place in pan one at a
time, brushing each with butter. Sprinkle about 3 tablespoons of the
almond mixture over top sheet. Fold 1 sheet of filo to fit pan; brush
with butter. Sprinkle evenly with another 3 tablespoons almond
mixture.

Continue to add layers, using 1 folded sheet of filo, a generous
brushing of butter, and 3 to 4 tablespoons almond mixture for each,
until nut mixture is used up (there should be about 10 nut-filled
layers).

Fold remaining 2 to 3 sheets of filo to fit pan. Place on top,
brushing each, with butter before adding the next. With a very sharp
knife, carefully cut diagonally across pan to make small diamond
shapes, about 1 1/2 inches on a side, cutting all the way to bottom of
pan. Pour on any remaining butter.

Bake until golden brown (about 45 minutes). Pour warm Honey and Rose
Water Syrup over top. Decorate each piece with an almond slice. Cool
before serving.

Honey and Rose Water Syrup (last four ingredients): Combine sugar and
the water in a 1 1/2-quart saucepan, bring to a boil, stirring. Mix in
honey and cook until syrup boils again. Remove from heat, mix in rose
water.


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